Zippy Summer Shrimp

"My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them! Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all!"

Directions

Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Most Helpful Positive Review

Feb 03, 2010

SO easy. I used the frozen cooked shrimp to make it even easier. I thawed them and removed the tails then heated them up in the saute pan with red pepper flakes, cayenne pepper, salt, olive oil, garlic and lemon juice. Really good with some veggies and rice.

Most Helpful Critical Review

This was very good. The flavors are balanced and you can even go a little overboard with any of the spices according to taste and not ruin anything. In my case, I added a bit more lemon juice and basil as I like that combination a lot. I made some stir fried veggies on the side and used the same recipe on those meant for the shrimp. Both then went on top of some pasta and it was awesome!

Fantastic shrimp! This recipe is a keeper. I did have to tone the zippiness down a little for us though. I used only 1 tsp. paprika and 1/4 tsp. red pepper flakes. This was just right. I also added 1/4 cup dry white wine with the lemon juice. This made a nice sauce to serve it over pasta. Fresh basil is a must for this recipe. Absolutely delicious!

I had a craving for shrimp, lemon and pasta, but didn't want to go the shrimp scampi route tonight. My boyfriend and I were very pleased with this dish! I served it over sauteed pasta (olive oil, sea salt & cracked black pepper). Everything was fabulous, I had to create an account to tell you!! Thanks!

I made this for a cocktail party as an appetizer. I was still working the grill when my wife informed me that all four pounds of shrimp were gone. From what I've heard they were fantastic and I can guarantee you that my guests raved about them. Even my kids asked if I could make it again because they didn't get enough. The only changed that I made was to cook these on the grill and the flavor the char adds made these incredible (so I'm told) Good luck and enjoy! I wish I got to. I wrote a similar review for Spicy Grilled Shrimp in error... these are the REAL DEAL.

This dish quickly became one our favorite shrimp meals. My hubby now requests this pretty often. I've tried this with both large and small shrimp and the large shrimp is definitely the way to go. The smaller shrimp SEVERELY dumbs down the flavor and nobody wants that. Also, it was a tad too spicy for me (perfect for my husband) so I now use 1/4 tsp of pepper flakes and he can pour on as many as he likes on his plate afterwards :). For shrimp, we also always buy deveined and preferably with tails off for less work and its perfect if you're short on time. Also, for us, there wasn't enough sauce to really seep into the pasta, so I kept all as is except used 1 pound of shrimp instead of 2 and poured it over 1 pound of pasta (equivalent to doubling the sauce). Don't be scared with so many seasonings in this...it works beautifully. Delicious, easy and is ready in such a short time it deserves all 5 stars.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.